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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 10g|
|Vitamin C 21mg||106%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a Caprese-lover’s treat. Marinated with basil and lemon, the chicken is taken to the grill and cooked to perfection, topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction. It’s a healthy and delicious meal for any day of the week. This dish goes really well with a fresh side salad or grilled vegetables.
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice, from 2 lemons
9 large basil leaves, divided
2 cloves garlic
1 teaspoon sea salt
1/4 teaspoon white pepper
4 boneless, skinless chicken breasts
3/4 cup balsamic vinegar
4 (1/2-inch thick) slices mozzarella cheese
2 to 3 medium tomatoes, sliced
Gather the ingredients.
Place olive oil, lemon juice, 6 whole basil leaves, garlic, sea salt, and white pepper in food processor. Pulse mixture 10 to 12 times or more until well combined. Stir and taste mixture for salt content. Adjust accordingly.
Place chicken breasts in a resealable plastic bag, pour mixture over chicken, making sure that each piece is coated well. Seal bag and place into refrigerator for 1 to 2 hours.
Make the balsamic reduction while chicken is marinating. Add vinegar into a saucepan and bring to a boil, reduce, and simmer for 8 to 10 minutes. It should have a thick, syrupy consistency that coats the back of a spoon. Once this is achieved, remove from heat, cover, and set aside.
Preheat grill to medium heat. Remove chicken from bag and place onto grill. Cook for 8-10 minutes per side, depending on thickness.
Toward the end of the cooking time, place a slice of mozzarella and 1-2 slices of tomato on each breast. Cook for 2-3 additional minutes. Chicken is done once it reaches an internal temperature of 165 degrees F in the thickest part of the meat. Remove from heat and garnish with reduced balsamic and the remaining 3 chopped basil leaves before serving.
Remove from heat. Chop the 3 remaining basil leaves, and garnish the chicken with the reduced balsamic and basil.
Video about Easy Gluten Free Chicken Recipes For Dinner
How to Make JUICY Lemon Garlic Chicken Recipe (healthy, easy, gluten-free)
How to Make JUICY Lemon Garlic Chicken Recipe that is Gluten-Free and Dairy-Free. This dish is Healthy and Easy enough to make on a weeknight for dinner in one pan. It’s also a great meal prep option. I’d suggest you double the recipe if you want any leftovers because this delicious meal will be gone in seconds.
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⬇️ RECIPE ⬇️
2 lbs boneless, skinless chicken thighs
½ tsp oregano
½ tsp paprika
½ tsp turmeric
salt and pepper (to taste)
3 tbsp avocado oil (separated)
1 sweet onion (sliced)
6 garlic cloves (sliced)
2 tbsp fresh ginger (chopped)
2-3 tbsp lemon juice + zest
¼ cup water (or chicken stock)
¼ cup parsley (coarsely chopped)
Pat dry the chicken and season both sides with salt, pepper and the 3 spices. Heat up 2 tbsp of avocado oil and sear the chicken on both sides until brown, about 5 min each side. Remove chicken. Add 1 tbsp oil and saute the onion, garlic and ginger for 3 min. Add lemon juice/zest and water (or stock). Add chicken back and cook another 5 min on each side until cooked through. Add parsley in the end and stir. Serve with extra lemon wedges. Serve with roasted or steamed veggies and brown rice.
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Disco Lounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
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